BROWN SUGAR CASHEW COOKIES RECIPE | LAND O’LAKES
These soft brown sugar drop cookies are studded with cashews and topped with elegant browned butter frosting.
Provided by Land O'Lakes
Categories Drop Sugar Cashew Sweet Baking Nut Cookie Dessert Cookie Dessert
Total Time 1 hours 1 minutes
Prep Time 1 hours 10 minutes
Yield 42 cookies
Number Of Ingredients 16
Steps:
- Heat oven to 350°F.
- Combine brown sugar and 1/2 cup butter in bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg and vanilla; continue beating until well mixed. Add flour, baking powder and baking soda alternately with sour cream, beating at low speed until well mixed. Stir in cashews.
- Drop dough by level tablespoonfuls, 2 inches apart, onto ungreased cookie sheets. Bake 10-12 minutes or until golden brown. Cool completely.
- Melt 1/2 cup butter in heavy 1-quart saucepan over medium heat. Continue cooking, stirring occasionally, 4-6 minutes or until butter foams and just starts to turn golden. (Watch closely.) Immediately remove from heat. Pour into medium bowl; cool 5 minutes.
- Add powdered sugar, milk and vanilla; beat until smooth. Frost cooled cookies. Top with cashew half, if desired.
Nutrition Facts : Calories 140 calories, FatContent 8 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 20 milligrams, SodiumContent 115 milligrams, CarbohydrateContent 17 grams, FiberContent 0 grams, SugarContent grams, ProteinContent 2 grams
MY AMISH FRIEND'S CARAMEL CORN | ALLRECIPES
This recipe comes from an Amish family who package this treat for gifts to friends and neighbors every Christmas. It is truly the tastiest, easiest, and most foolproof caramel corn recipe you'll ever find!
Provided by ANITALOUISE
Categories Popcorn Candy
Total Time 1 hours 15 minutes
Prep Time 15 minutes
Cook Time 1 hours 0 minutes
Yield 28 servings
Number Of Ingredients 8
Steps:
- Place the popped popcorn into two shallow greased baking pans. You may use roasting pans, jelly roll pans, or disposable roasting pans. Add the peanuts to the popped corn if using. Set aside.
- Preheat the oven to 250 degrees F (120 degrees C). Combine the brown sugar, corn syrup, margarine and salt in a saucepan. Bring to a boil over medium heat, stirring enough to blend. Once the mixture begins to boil, boil for 5 minutes while stirring constantly.
- Remove from the heat, and stir in the baking soda and vanilla. The mixture will be light and foamy. Immediately pour over the popcorn in the pans, and stir to coat. Don't worry too much at this point about getting all of the corn coated.
- Bake for 1 hour, removing the pans, and giving them each a good stir every 15 minutes. Line the counter top with waxed paper. Dump the corn out onto the waxed paper and separate the pieces. Allow to cool completely, then store in airtight containers or resealable bags.
Nutrition Facts : Calories 238.4 calories, CarbohydrateContent 21.9 g, FatContent 16.3 g, FiberContent 1.7 g, ProteinContent 3.4 g, SaturatedFatContent 2.6 g, SodiumContent 387.6 mg, SugarContent 12.2 g
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